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Fire-Roasted Tomato, Bean and Vegetable Soup – Recipe 🔥🍅

This soup is perfect for a cold day served with lots of cheese and bread!

It is a very cold day today so I decided to make a hearty vegetable and bean soup. The base of this soup is chicken broth and fire-roasted tomatoes which adds a wonderful smokey flavor. Garnish this soup with lots of Parmigiano and serve with crusty bread for dipping!

Ingredients:

  • 4 cups chicken broth
  • 1 can or 1 lb fire-roasted tomatoes, diced
  • 1 can chickpeas
  • 1 can cannellini beans
  • 1 large carrot, chopped
  • 2 garlic cloves, minced
  • 1 stalk of celery, chopped
  • 1 small shallot, chopped
  • Grated Parmigiano-Reggiano as needed
  • Kosher salt and black pepper to taste

Process:

  1. Pour chicken broth and fire-roasted tomatoes into a saucepan or stockpot.
  2. Next add the chickpeas, cannellini beans, carrot, garlic, celery and shallot and bring up to a boil. 
  3. Once boiling, turn down to a simmer and let cook for about 20-30 minutes or until vegetables and beans are tender. 
  4. Season with salt and pepper to taste. Garnish with Parmigiano as needed. 

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